The flavours and aroma of rhubarb and Nootka rose are welcome signs of spring. In this recipe, we use a cashew tart as a base to allow these flavours to really shine.
This roasted butternut squash enchilada recipe was inspired by the Dani’s enchilada at the restaurant Bandidas, in Vancouver, B.C.
The perfect coffee companion: these blasphemy biscuits are full of oats and almond flour. They are gluten-free, high in protein and fibre.
Broth is an essential ingredient in so many cuisines. Here we explore the basics of making a broth.
Fish cakes made with salt cod and potatoes are a favourite treat from Newfoundland. In this recipe, they are served with escovitch, which is a spicy vinegar based condiment from Jamaica.
This tahini pistachio rose bar will not disappoint. It is full of protein, and the perfect mid-day snack. It tastes as good as it looks!
There is something so soothing about a cup of tea, especially when the flavour is a perfect balance of spicy, sour, and sweet.
Let this warm, sunshine yellow latte bring calm and comfort to your evenings. It is caffeine-free, and filled with chai flavour and soothing botanicals.
Fire cider is a delicious infusion of spicy botanicals in apple cider vinegar, and is made a little sweeter with the addition of honey. It is a simple recipe, and you likely have all of the ingredients needed to make fire cider in your kitchen already.
Mia Harris, a registered holistic nutritionist, was kind enough to provide us with this delicious vegetable bowl recipe. It is filled with plant-based protein, and completed with a tasty, creamy tahini sauce.
Inspired by the renowned Vancouver based vegetarian restaurant, the Naam, this bowl pairs together roasted potatoes, a medley of vegetables, tempeh and delicious miso gravy.
Dukkah is an Egyptian condiment made from a blend of nuts, seeds, and spices. It provides so much flavour, and a satisfying crunch, to roasted vegetables and chickpeas. In addition to dukkah, this bowl utilizes a tart green tahini dressing to bring it all together.
Roasting root vegetables and squash is a great way to savour the flavour and colour of autumn. In addition, roasted vegetables make a great base from which to build a veggie bowl, especially when they are drizzled with a creamy, spicy almond butter sauce.
Hearty French lentils pair nicely with the sweet taste of roasted vegetables, the spiciness of chili paste, and fresh flavours of mint and parsley.
We have all experienced buying a bunch of beautifully crisp and fragrant herbs, only to watch them slowly wilt within a few days. Instead of avoiding buying fresh herbs in the future, or tossing them when they aren’t as fresh, whip up a batch of this delicious green sauce.
This blueberry almond cake is the perfect companion to a cup of tea. It bursts with flavour and is packed with protein. It has become a new favourite in our household.
Flavouring kombucha is an enjoyable way to experiment in the kitchen. We utilized the fruity sweetness of strawberries, the tartness and rich colour of hibiscus, the floral notes of rose, and the bitter pucker of limes.
Kombucha is a fermented tea which has gained a lot of attention in the last few years. This delicious beverage is refreshing, versatile and relatively easy to make. We explore how to make kombucha, and clarify the erroneous health claims often made about this bubbly beverage.
This is a bowl inspired by the traditional Korean bibimbap dish. It is the perfect combination of vegetables, protein, carbohydrates, kimchi and delicious flavours!
Loosely based on the English dish, bubble and squeak, these sweet potato & cabbage cakes are tasty, filling, and full of vegetables.
Seed loaves are delicious and hearty, due to their high healthy fat, protein, and fibre content. They make great gluten-free, open-faced sandwiches, but also tastes wonderful when smeared with jam or nut butter.
Herbal vinegars are a great way to preserve the taste of wild botanicals and add interesting flavour and acidity to any meal. They are simple to make and to improvise, and can be used in place of vinegar in recipes.
The word shrub doesn’t elicit thoughts of a flavourful, thirst-quenching drink. Yet, that’s exactly what it is.
This bitter formula showcases the bitter flavours of gentian, archangelica and chamomile, while adding undertones of warmth from the cardamom and orange peel. A tasty and digestive-stimulating addition to your soda or drink!
This salad recipe was created to showcase the bitter flavour, balanced with the tart and sweet tangs of grapefruit and the nutty flavour of tahini. It’s a perfect summer day meal, or a great side salad for a barbeque.
This colourful dish highlights the sweetness of butternut squash, but balances it with savoury, herbaceous pesto.